Codfish Puffs

Ingredients

• To 3^ c cooked codfish
• add i c mashed potatoes
• the yolk of i egg
• 34 c flour
• 3^ t baking powder
• % t pepper

Method

1. 1

   Mix well together, then add the stiffly beaten white of the egg.

2. 2

   Drop from the tip of a spoon into hot fat, and fry until golden brown in color.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 209. The excerpt below is the record exactly as published.

34 t baking powder, 5^ t salt, and a dash of pepper. Drop from a tea- spoon into hot, deep fat. Fry until golden brown in color ; drain on soft paper, and serve. Preparing the Meal Prepare the corn fritter mixture, then make the coffee, having the fat for frying the fritters heating in the mean- time. Turn out the cereal from the moulds, cover with fresh fruit, then fry the fritters and keep in a warm place until ready to serve. Serve the cereal, then the fritters, syrup, and coffee. JULY MENUS 377 Immediately after breakfast, prepare the Pineapple Trifle and cook the eggs for the salad for lunch. Friday Breakfast — Cost Food Units Moulded Cream of Wheat $0,012 316 Fresh Raspberries 10 200 Corn Fritters 056 350 Syrup 016 1,056 Coffee 04 Cream for Cereal and CofPee 062 400 Sugar for Cereal and Coffee 007 233 Total Breakfast $0,293 2,555 LUNCHEON OR SUPPER Friday Lesson 232 EGG AND CHEESE SALAD BREAD AND BUTTER SANDWICHES PINEAPPLE TRIFLE Egg and Cheese Salad Grate enough dry cheese to make }i c, and cook 6 eggs hard. In the bottom of a baking dish put a layer of hard cooked eggs, sliced. Cover with grated cheese, then another layer of eggs, then cheese, etc., until the ingredients have all been used. Sprinkle % c finely chopped sweet pickles over the top, and cover with salad dressing. Pineapple Trifle Pare and cut into cubes i small pineapple, and sprinkle with 14 c sugar. In the bottom of a dish arrange a layer of pineapple ; over this place a layer of cake crumbs, then another layer of fruit, and so on until the fruit is used. Have the top layer fruit. Set away in a cool place until ready to serve. This dish should be made several hours before serving, so that the cake will thoroughly take up the pineapple flavor. Use the cakes left from tea cakes the day before. Preparing the Meal Prepare the Pineapple Trifle for luncheon immediately after breakfast. Also at this tiine cook the eggs for the salad. Ten m before lunch time grate the cheese and make the salad ; make the bread and butter sandwiches ; fill the wlater glasses, put the pineapple trifle on plates and serve the luncheon. Immediately after lunch prepare the Iced Peaches for dinner, taking care that they are well covered with wax 378 LESSONS IN COOKING paper so that they will not become discolored before serving. Also scald and peel the tomatoes. Friday Luncheon — Cost Food Units Egg and Cheese Salad $0,166 1.200 Bread and Butter 038 600 Pineapple Trifle 135 1,134 Total Luncheon $0,339 2,934 DINNER Friday Lesson 233 BAKED CODFISH IN CREAM MASHED POTATOES STRING BEANS IN BUTTER SAUCE SLICED TOMATOES ICED PEACHES STUFFED WITH NUTS Baked Codfish in Cream Soak I pound salt codfish over night; in the morning drain, cover with boiling, water, and parboil 20 m. In a saucepan melt 2 T butter, add 2 T flour, and when well blended add slowly 2 c milk. Cook, stirring constantly, until the mixture thickens, then remove from the fire. Drain the codfish, put in a baking dish, cover with the sauce just made, and bake in a slow oven until tender, about ^ h. In this case soak codfish all day, cooking it at night for dinner. Sliced Tomatoes Cover 3 medium sized tomatoes with boiling water, let stand a few minutes, drain, and with the tips of the fingers slip ofif the skins. Set away in a cold place and when thor- oughly chilled cut into slices with a sharp knife, about i^t inch thick. Arrange on salad plates and serve either with oil and vinegar, salad dressing, or vinegar and sugar, as desired. String Beans Wash 3 pt beans thoroughly, break ofif the ends, at the same time drawing them down the side of the bean to remove all "strings." Break into inch lengths, cover with boiling water, boil a few minutes, drain, again cover with boiling water, and cook until tender, from 20 to 60 m, depending upon the age of the beans. Drain, reserve 2 c, add i t salt, 2 T butter to the rest, and shake over the fire until the butter is melted, then serve. Iced Peaches Stuffed with Nuts Co"'?r 2 good sized peaches with boiling water. Let stand JULY MENUS 379 a few m and slip off the skins. Then thoroughly chill. When cold, cut in two, remove the stones, and fill with a mixture made of 34 c each walnuts and almonds chopped fine, to which 34 c powdered sugar, i t lemon juice, and i T grape juice have been added. Place the filled peaches on a platter, thoroughly cover with waxed paper to prevent dis- coloration, and set in a cold place until ready to serve. Serve a half peach covered with whipped cream to each person. Preparing the Meal About I h before dinner time wash the beans and after breaking into inch lengths put on to cook. Then wash and scrape 4 medium sized potatoes and cover with cold water until ready to cook. Parboil the codfish, which has been soaking all day, and while that is cooking make the cream sauce. Drain codfish and prepare for the oven ; then put the potatoes on to cook. Now whip the cream for the peaches, and then slice the tomatoes peeled immediately after luncheon, and place the latter on the table. Arrange the peaches previously stuffed on serving, dishes, cover with whipped cream, and set in a cool place until ready to serve. Drain and mash the potatoes, drain the string beans, reserv- ing a portion for salads, add the seasonings, then remove the codfish from the oven, put the bread and butter on the table, fill the water glasses, and serve the dinner. Friday Dinner — Cost Food Units Baked Codfish in Cream $0,218 1,050 Mashed Potatoes 057 700 String Beans 117 300 Sliced Tomatoes 05 75 Iced Peaches Stuffed 124 730 Bread and Butter 038 600 Total Dinner $0,604 3,455 Total for Day 1.136 8,944 Per Day per Person 309 2,272 BREAKFAST Saturday Lesson 234 PUFFED RICE CREAM AND SUGAR CODFISH PUFFS CREAM SAUCE BREAD AND BUTTER COFFEE Codfish Puffs To 3^ c cooked codfish, broken into small pieces, add i c mashed potatoes, the yolk of i egg, 34 c flour, 3^ t baking 380 LESSONS IN COOKING powder, and % t pepper

Cook this with the app: pantry check, scaling, and the assistant.